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Sausage Squash Kabobs

 Sausage Squash Kabobs
Expect a crowd to gather around the grill when these flavorful kabobs are cooking! Lisa Malynn Kent's recipe takes a healthy turn with turkey kielbasa, potatoes, squash and zucchini on the skewer. "The zesty honey-mustard glaze gives a lovely sheen to the sausage and veggies," she notes from North Richland Hills, Texas.
4 ServingsPrep/Total Time: 20 min.


  • 1 pound small red potatoes
  • 1 tablespoon water
  • 1/2 cup honey
  • 1/4 cup Dijon mustard
  • 1/2 teaspoon grated orange peel
  • 1 pound reduced-fat turkey kielbasa, sliced 1/2 inch thick
  • 2 small yellow summer squash, sliced 1/2 inch thick
  • 2 small zucchini, sliced 1/2 inch thick


  • In a large microwave-safe bowl, combine potatoes and water. Cover and
  • microwave on high for 6-8 minutes or until tender; drain and set
  • aside. For glaze, combine the honey, mustard and orange peel in a
  • small bowl.
  • On eight metal or soaked wooden skewers, alternately thread the
  • sausage, potatoes, yellow squash and zucchini; brush with half of
  • the glaze.
  • Using long-handled tongs, moisten a paper towel with cooking oil and
  • lightly coat the grill rack. Grill kabobs, uncovered, over medium
  • heat or broil 4 in. from the heat for 10-16 minutes or until
  • vegetables are tender and sausage is heated through, turning and
  • basting frequently with glaze. Yield: 4 servings.
Nutritional Facts: One serving (2 each) equals 379 calories,

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Sausage Squash Kabobs (continued)

Nutritional Facts: 7 g fat (2 g saturated fat), 51 mg cholesterol, 1,361 mg sodium, 63 g carbohydrate, 7 g fiber, 19 g protein.